Ingredients
Units
Scale
- 1 1/2 sticks unsalted butter, cubed
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup cake flour*
- 1 1/2 cups AP flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of sea salt
- 12 ounces semi-sweet chocolate chips
- 1 1/2 cups walnuts, roughly chopped
Instructions
- In the bowl of your stand mixer, whip butter and sugars together. Add eggs and vanilla, then beat again until incorporated.
- In a large bowl, whisk cake flour, AP flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix on low until a smooth batter comes together.
- Add chocolate chips and walnuts, and pulse 5-7 times until well incorporated.
- Cover and chill the dough in the refrigerator for about 1 hour.
- Preheat oven to 425 degrees F.*
- Divide the dough into equal portions, about 4-6 ounces per cookie depending on how large you want them. (I scooped out about 4 ounce cookies and got about a dozen from this recipe). *Do not flatten the cookies.
- Pop the cookies into the freezer until the oven has preheated.
- Bake fore 10-11 minutes until the cookies are golden. Transfer to a cooling rack and let rest for 5 minutes before enjoying!
Notes
Homemade Cake Flour: To make your own cake flour, measure out 1 leveled cup of all-purpose flour and remove 2 tablespoons from it. Add 2 tablespoons of cornstarch to the flour and sift twice.
Baking Temperature: Not all ovens are the same. 425 degree F. may be too high for some, in which case bake at 400 degrees F. if you feel your oven tends to overheat. Things that factor into this are: oven sizes, pan sizes, and electric vs. gas range.
Prep Time Note: Prep Time does NOT include Inactive Prep Time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
